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Swedish Meatballs
4.9 from 423 votes

Swedish Meatballs

Swedish Meatballs combine ground beef and pork flavored with sautéed onions, allspice, and nutmeg, formed into medium-sized meatballs. They are browned in a skillet before being cooked in a creamy gravy made from butter, flour, beef broth, and sour cream. The rich, spiced meatballs are coated in a smooth sauce and garnished with fresh parsley, creating a comforting and hearty dish typical of Scandinavian cuisine.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6 servings
Course: Main Course, Appetizer

Ingredients

  • 2 tablespoons olive oil divided
  • 1 onion diced
  • 1 pound ground beef
  • 1 pound ground pork
  • ½ cup panko breadcrumbs
  • 2 egg large yolks
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
For the gravy
  • ¼ cup butter unsalted
  • ⅓ cup all-purpose flour
  • 4 cups beef broth
  • ¾ cup sour cream
  • black pepper to taste, Kosher salt and freshly ground
  • salt to taste, Kosher salt and freshly ground
  • 2 tablespoons parsley chopped fresh leaves

Instructions

    Cup of Yum
  1. Heat 1 tablespoon olive oil in a large cast iron skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  2. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
  3. Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
  4. To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
  5. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
  6. Serve immediately, garnished with parsley, if desired.

Notes

  • Panko breadcrumbs add a light texture and can be found in the Asian foods aisle.
  • Browning meatballs in batches helps achieve an even caramelized crust without overcrowding the pan.
  • Adjust seasoning in the gravy to taste after adding sour cream to balance flavors.
  • This recipe yields about 24 meatballs, making it suitable for a family meal or gathering.